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1
Using a paring knife, make three 1-inch-deep slits on the fatty side of each pork rib roast closest to the bones.
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2
Stud the garlic cloves with the whole cloves and stuff them into the slits.
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3
In a baking dish, combine the lemon and orange zests and juices with the bay leaves, rosemary sprigs, fennel seeds, juniper berries and 1/4 cup of the olive oil.
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4
Add the pork and turn to coat.
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5
Cover and refrigerate overnight, turning occasionally.
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6
Bring the pork rib roasts to room temperature before roasting.
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7
Preheat the oven to 350.
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8
Scrape off the marinade and generously season the pork with salt and pepper.
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9
In a very large skillet, heat the remaining 1/4 cup of olive oil.
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10
Add the pork and brown over moderate heat, turning occasionally, about 15 minutes.
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11
Transfer the pork rib roasts to a large roasting pan.
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12
Roast for about 1 hour and 20 minutes, rotating the pan once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 140.
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13
Transfer the pork to a cutting board and let rest for 20 minutes.
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14
Cut the pork between the rib bones into 10 chops.
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15
Transfer to plates, garnish with the roasted apples and pears and serve.
